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Summary of Contents for Viante CUC-26PM
- Page 1 Pasta Machine CUC-26PM Quick Operational Guide...
- Page 2 T here is no need to spend a long time making the dough by hand and then using a pasta cutter to make different types of pasta. The Viante Pasta Machine is able to do it all for you. Including mixing the ingredients to perfection and extruding...
- Page 3 Example(of(other(pasta/making(products(requiring(different(steps(in(making(pasta( The Viante Pasta Maker is the ONLY product in the market that allows you to prepare 14 different types of pasta in an easy to use product. Just Mix, Extrude and Cut.
- Page 4 Assembling the Viante Pasta Machine Mixing Blade Mixing Bowl Extrusion Chamber Extrusion Screw Pasta die (14 types) Fastening washer...
- Page 5 Inserting the Extrusion Chamber/Drawer Extrusion Chamber/drawer Slider...
- Page 6 Inserting the Extrusion Screw Extrusion Chamber/drawer Slider Extrusion Screw...
- Page 7 Using the Fastening Tool Extrusion Chamber/drawer Slider Fastening Tool...
- Page 8 h e various components need to be assembled in the following order: Introduce the extrusion chamber sideways into the machine and push firmly until it “clicks” into place. Then make sure the plastic slide it’s inserted and in the closed position (all the way in). Place the mixing bowl from above and push down until it’s secured in its place.
- Page 9 Viante Pasta Machine. There are many different recipes you can use. Here’s the basic recipe: cups (500 grs) plain flour. large eggs (60g eggs). tblsp extra olive oil. 120 ml (4oz.) water.
- Page 10 MIXING THE INGREDIENTS Place the FLOUR in the mixing bowl and close the lid. Slightly whisk the eggs, salt and olive oil together. Remove the small lid from the main lid. TURN ON THE MACHINE and begin to mix. Slowly pour the whisked eggs through the small lid opening. Do it in small increments and allow 10 seconds between each pour.
- Page 11 MIXING THE INGREDIENTS Place the FLOUR in the mixing bowl and close the lid.
- Page 12 MIXING THE INGREDIENTS Slowly pour the whisked eggs through the small lid opening. Do it in small increments and allow 10 seconds between each pour.
- Page 13 REMEMBER! You might not need to use all the water. It depends on the amount of eggs and the type of flour and water hardness. The best results are achieved by looking at the dough and realizing when the right consistency is achieved. The right dough is elastic but not too wet and it’s not sticky.
- Page 14 EXTRUDING/CUTTING THE PASTA Once the mix has achieved its right consistency, pull from the slider on the side of the extrusion chamber and place it in the open position. You don’t need to to remove it completely. Once the slider is put in the opened position, pasta will fall into the extruding chamber and will start to come out of the front where the die disc is.
- Page 15 CLEANING THE PASTA MAKER Like any complex product with many moving parts, the Viante Pasta Machine requires proper cleaning and maintenance in order to deliver gourmet-grade pasta with each use. Please consider the following instruction very carefully: All of the removable components are dish-washer safe.
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